Tony Kocke, Crafting Culinary Excellence at @Sandton Hotel

Tony Kocke

Welcome to the culinary world of Tony Kocke, the newly appointed Complex Executive Chef at @Sandton Hotel. With a culinary journey rich in experience and a deep-seated passion for creating unforgettable dining experiences, Tony brings a blend of expertise and creativity to the culinary offering at the hotel.

Guided by a philosophy rooted in innovation and continuous improvement, Tony leads his team with a hands-on approach. He believes in setting the example, fostering a culture of growth, and honing skills to perfection.

Tony’s culinary pedigree boasts positions at prestigious establishments like The Dorchester Hotel, The Savoy Hotel, and The Beverly Hills Hotel. A double winner of the Cape Legends Challenge, his culinary expertise is as diverse as it is impressive. His creativity is balance with expert level resource allocation and efficiency – they are second nature to Tony, skills finely tuned over years spent in the heart of the kitchen. Balancing budgets while maximising productivity is an art form he has mastered, ensuring that every culinary creation exceeds expectations.

The Covid pandemic presented exponential challenges to the culinary landscape, with skilled labour migrating to other industries due to economic pressures. Yet, Tony remained steadfast in his commitment to culinary excellence, infusing every dish with passion and precision.

Driving Tony’s culinary philosophy is a dedication to quality ingredients and meticulous preparation techniques which are nothing short of masterful. He champions the use of fresh, locally sourced produce, eschewing shortcuts in favour of authentic flavours and textures.

For aspiring chefs, Tony offers sage advice gleaned from his own journey: patience, perseverance, and a willingness to learn from the ground up. He understands the challenges young chefs face in today’s economic climate and encourages them to stay true to their passion.

Among his repertoire of culinary delights, Tony’s signature dish, Duck Breast with Port and Sour Cherry Reduction, stands out as a testament to his love for bold flavours and meticulous craftsmanship.

Join us in welcoming Tony Kocke to @Sandton Hotel, where his culinary artistry promises to elevate the dining experience. Expect an upmarket menu brimming with flavour innovations and modern presentations, featuring tantalising dishes like Pork Belly and Lamb Rump.

Experience the fusion of culinary excellence and innovation under the masterful guidance of Executive Chef Tony Kocke at @Sandton Hotel located at 5 Benmore Road, Benmore Gardens, Sandton, Johannesburg or call +27 11 395 4777.